Liver is the new superfood, at least in some circles anyway. But I know I'm not alone in being grossed out by it. I want to eat nose to tail, I really do, but still certain animal parts make me feel a bit queasy. I don't think I'll be eating tounge or trotters anytime soon despite my best intentions. But I can do liver, slippery bloody liver, and it's all down to it's preparation.
First, I make it even more disgusting by turning it into a bloody sludge in the food processor. If I'm ready to, … [Read more...]

There's been a few articles in the Australian media lately about what 'free range' means when it comes to eggs, and it's clear not all free range eggs are created equal. Choice has produced a list of what brands of eggs are truly free range (in that they meet the Model Code of Practice which says there should be 1500 or less hens per hectare), and I encourage everyone to check out if the eggs they regularly buy measure up. I was surprised that Josh's eggs that I buy sometimes from … [Read more...]

I find figuring out what seafood I should be eating to be very confusing. Beef, not so much, grass-fed, organic done! Chicken, pastured, organic done! Pork, well organic is a bit more tricky but high quality, free-range done! Seafood - hmm is it sustainable? Does it have high levels of mercury? Is it high in omega 3s?
The most common recommendation from paleo/primal nutritional experts is to eat wild-caught salmon, understandably because of all of its awesome fatty acids. But for us … [Read more...]

It's still unseasonably warm here in Melbourne. While David and I are generally avoiding foods high in carbohydrates and fructose at the moment (apart from a weekly splurge on Saturdays), we don't inflict this on the kids who seem to do well with moderate to high levels of carbs. This faux banana ice-cream is a great kid-friendly treat after a hot busy day at preschool.
To make it you need some pre-frozen ripe bananas (I've been peeling and freezing any starting to brown in the fruit bowl) … [Read more...]

It does taste a bit different and it looks darker than the last batch I made so I'm wondering if that might mean it didn't 'eat' as much of the tea?
I found this really informative site, Kombucha Brooklyn, which suggests slowly acclimatising your SCOBY to different types of sweeteners so I think for the next go I'll try half of the rice malt syrup and half sugar and see what happens. Kombucha Brooklyn also talks about 'Jun', which is Kombucha with green tea and honey - maybe the rice malt … [Read more...]